1 c. finely chopped green tomatoes
3 tsp. coarse salt
2 ears husked corn
3 c. chopped sweet peppers
1/2 c. chopped onion
3/4 c. cider vinegar
3/4 c. light corn syrup
2 tbsp. sugar
1 tbsp. yellow mustard seed
2 inch stick cinnamon
1/2 tsp. celery seed
1/4 tsp. ground ginger
1/8 tsp. ground turmeric
5 whole cloves

Sprinkle 1 teaspoon salt over the tomatoes. Let stand 30 minutes. Cover corn with water, boil 2 minutes; drain, rinse and cut from cob in whole kernels, about 1 cup.

Mix corn, pepper, onion, drained tomatoes, vinegar, syrup, sugar, mustard seed, rest of salt, spices and stir well (use a large pot). Bring to a boil, stir often, cook until vegetables are tender. Remove cinnamon stick and cloves.

Ladle into clean 1/2 or 1 pint jars. Seal and process in boiling water bath for 20 minutes. Store in cool dry place.